This Easy Thai Chicken Salad is a perfect mix of fresh veggies, tender chicken, and a creamy peanut dressing that brings everything together. It’s colorful and packed with flavor!
Making this salad always brightens my day. Plus, the creamy dressing is so good, I often want to spoon it right out of the bowl! 🥄 It’s quick to whip up, too!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken is the star here. Rotisserie chicken works great for ease. If vegetarian, swap in tofu or chickpeas for protein.
Cabbage: Green and purple cabbages add crunch and color. Napa or savoy cabbage are good alternatives if that’s what you have on hand.
Peanut Butter: For the dressing, creamy peanut butter is essential. If you’re allergic, try sunflower seed butter or almond butter instead for a similar texture.
Honey or Maple Syrup: Both add a touch of sweetness. Maple syrup is a perfect substitute for vegan diets. Adjust to taste for preference!
How Do I Make Sure My Peanut Dressing is Just Right?
The creamy peanut dressing is all about balance! You want it thick but pourable. Here’s how to get it right:
- Start with room-temperature peanut butter for easier mixing.
- Gradually add warm water, one tablespoon at a time, until you reach your desired consistency.
- If it’s too thick, just keep adding a little water. Too thin? Add more peanut butter!
Lastly, always taste and adjust with more lime juice or honey to fit your flavor preference. Enjoy making your dressing!
Easy Thai Chicken Salad with Creamy Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 4 cups shredded green cabbage (about half a small head)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup chopped roasted peanuts
- 1/4 cup fresh cilantro, chopped (optional)
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, minced
- 2-3 tablespoons warm water (to thin the dressing as needed)
- Freshly ground black pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of preparation time. If you choose to chill it for the best flavors, add another 15-30 minutes. In total, you’re looking at around 30-45 minutes before you can enjoy this refreshing dish!
Step-by-Step Instructions:
1. Prepare the Vegetables and Chicken:
Start by gathering all your veggies and the shredded chicken. In a large mixing bowl, combine the green cabbage, purple cabbage, shredded carrots, diced red bell pepper, and sliced green onions (make sure to keep the green parts separate for later!). Gently toss everything together until well mixed.
2. Make the Peanut Dressing:
In a smaller bowl, combine the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, lime juice, toasted sesame oil, and minced garlic. Whisk together until the mixture is smooth and creamy. If the dressing is too thick, add warm water one tablespoon at a time until it’s pourable but still thick enough to coat the salad nicely.
3. Dress the Salad:
Pour that delicious creamy peanut dressing over your salad mixture. Toss everything together gently, making sure all the ingredients are well coated in the dressing.
4. Add Garnishes:
Now it’s time to add some crunch! Stir in about half of the chopped peanuts and half of the reserved green onion tops. Reserve the rest for garnishing on top for a delightful finish. Give it a gentle stir to mix!
5. Serve:
For the best flavor, let the salad chill in the fridge for about 15-30 minutes before serving. This allows all those lovely flavors to meld together. When you’re ready to serve, garnish with the remaining peanuts, green onion tops, and if you like, some fresh cilantro. Don’t forget a fresh crack of black pepper!
Enjoy this vibrant, crunchy salad packed with protein and Thai-inspired flavors! It’s perfect as a light lunch or a delightful side dish at dinner.
FAQ for Easy Thai Chicken Salad with Creamy Peanut Dressing
Can I Use Rotisserie Chicken for This Salad?
Absolutely! Rotisserie chicken is a great time-saver and adds fantastic flavor. Just shred the chicken and mix it into the salad. It’s a delicious shortcut!
Can I Make This Salad Ahead of Time?
Yes, you can! Prepare the salad (without dressing) and store it in an airtight container in the fridge for up to a day. Dress just before serving to keep the veggies crisp.
What Can I Substitute If I’m Allergic to Peanuts?
If you have a peanut allergy, you can use sunflower seed butter or almond butter as a substitute for the peanut butter in the dressing. Just keep in mind that the flavor will be slightly different, but still delicious!
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2-3 days. Note that the salad may become a bit soggy over time, so it’s best enjoyed fresh. If you’re concerned, consider keeping the dressing separate until you’re ready to eat!
